Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract

被引：11
|
作者：
Wang, Yudong [1 ]
Wang, Xiaoyan [1 ]
Yang, Hong [1 ,2 ,3 ,4 ,5 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Hubei, Peoples R China
[2] Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Wuhan, Hubei, Peoples R China
[3] Natl R&D Branch Ctr Convent Freshwater Fish Proc W, Wuhan, Hubei, Peoples R China
[4] Aquat Prod Engn & Technol Res Ctr Hubei Prov, Wuhan, Hubei, Peoples R China
[5] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2023年 / 26卷 / 01期
基金：
国家重点研发计划;
关键词：
Surimi; aqueous extract of lotus root knot; ahemical interaction; phenolic compounds; gel properties; GEL PROPERTIES; PHYSICOCHEMICAL PROPERTIES; MYOFIBRILLAR PROTEIN; ANTIOXIDANT ACTIVITY; COCONUT HUSK; PROFILE; ACID; INHIBITION; AUTOLYSIS;
D O I：
10.1080/10942912.2023.2197566
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to investigate the effects of aqueous extract of lotus root knot (AELRK) on the gel characteristics of silver carp surimi. Gel strength, storage modulus, and disulfide bond of surimi gels were significantly increased with the addition of the AELRK (p < 0.05), especially at 10% AELRK (p < 0.05), where gel strength and disulfide bond were enhanced by 14.7% and 41.6%, respectively, but decreased in expressible moisture content, ionic bond, hydrogen bond and hydrophobic interaction. Adding 10% AELRK could enhance cross-linking degree surimi gels with the denser and smoother microstructure. There was the reduction in myosin heavy chain but not significant change in actin. More addition of the AELRK significantly decreased in L* and whiteness of surimi gels (p < 0.05) but increased in a * . Therefore, there would be a potential to utilize the phenolic compounds from lotus root to improve the quality of silver carp surimi.
引用
收藏
页码：991 / 1004
页数：14
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